Food
Gingersnaps
By Yankee Magazine|Mar 24 2003|
These cookies are nicely spicy, with the classic crinkly top and just the right amount of “snap.”
Yield
About 10 dozen.
Ingredients
3/4 cup (1-1/2 sticks) butter
2 cups sugar
2 eggs, beaten
1/2 cup molasses
2 teaspoons vinegar
3-3/4 cups all-purpose flour
1-1/2 teaspoons baking soda
3 teaspoons ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
Instructions
Cream together the butter and sugar. Stir in eggs, molasses, and vinegar. Combine dry ingredients and add, mixing well. Form dough into 3/4-inch balls. Bake on ungreased cookie sheets at 325 degrees F for about 12 minutes.
We used fresh ginger and found that we needed more to achieve a strong gingery taste. Leaving the cookies to cool on a wire rack was important because it allowed them to settle down from molten to snappy.